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Hungarian Oxtail Ragout

Meat.Bible's picture
Ingredients
  Oxtails 2
  Onions 2 Large, chopped
  Mixed herbs 2 Tablespoon
  Red wine 375 Milliliter (1 1/2 Cup)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Brown sugar 1 Tablespoon
  Butter/Margarine 60 Gram (3 Tablespoon)
  Flour 3 Tablespoon
  Paprika 2 Teaspoon
  Garlic 2 Clove (10 gm), crushed
  Tomato puree 1 Cup (16 tbs)
Directions

1. Cut the oxtail into thick slices, wash and dry.
2. Mix carrot, onion, herbs, wine, salt, pepper and sugar in a bowl and add oxtails. Marinate for at least 3 hours.
3. Drain the oxtails and coat with flour and brown in the butter in a pan with a cover. Stir in the remaining flour, paprika, garlic, tomato puree. Stir until thick, lower heat and simmer for 2 1/2 hours or until oxtail is tender. Skim off the fat, adjust seasoning and serve with buttered noodles sprinkled with poppy seeds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Sprinkling
Dish: 
Dry Curry
Ingredient: 
Butter
Interest: 
Party, Healthy
Preparation Time: 
180 Minutes
Cook Time: 
20 Minutes
Ready In: 
200 Minutes
Servings: 
4

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4.2125
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1082 Calories from Fat 476

% Daily Value*

Total Fat 53 g82%

Saturated Fat 23.6 g117.8%

Trans Fat 0 g

Cholesterol 332.1 mg110.7%

Sodium 1164.9 mg48.5%

Total Carbohydrates 37 g12.4%

Dietary Fiber 5.2 g20.7%

Sugars 13.4 g

Protein 92 g183.9%

Vitamin A 42.1% Vitamin C 34.6%

Calcium 6.4% Iron 14.5%

*Based on a 2000 Calorie diet

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Hungarian Oxtail Ragout Recipe